Preparation

Preparation Instructions

Wash hands. Preheat oven to 250°F. Mix ancho chile powder, white sugar, brown sugar, salt, black pepper, cumin, dry mustard, cayenne pepper, and chipotle pepper in a small bowl until combined. Place ribs meat-side down on aluminum foil. Prick back of rib rack several times with a knife. Generously apply coating of dry rub to all sides of rib rack. With rib rack meat-side down, fold foil around it to create a tight seal. Transfer to sheet pan. Bake until tender and cooked through, approximately 2 hours. CCP: Final internal cooking temperature must reach a minimum of 165°F, held for a minimum of 15 seconds. Remove and cool 15 minutes. Increase oven temperature to 350°F. Open foil, drain and discard any accumulated juices and fat. Brush barbecue sauce on all sides of rack. Place rack meat-side up and return to oven, leaving foil open. Bake for 10 minutes, remove from oven, and brush another layer of barbeque sauce on meat-side only. Repeat baking and brushing to desired finish. Cut rack into individual rib segments and serve with barbeque sauce and chunky potato salad. CCP: Product must be cooled to a maximum internal temperature of 41ºF or less, within 4 hours.

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